Rum Cake Recipe


4.91 from 119 votes
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Rum Cake and Christmas go together like peanut butter and jelly. Like peas and carrots. Like halloween and pumpkin. Like Valentine’s Day and chocolate. At least in my book. Rum cake always appears on the holiday dessert buffet and always is one of the desserts that disappears the quickest.

Rum Cake Recipe | ©

And this rum cake recipe that my friend, Ree includes in her newest cookbook, A Year of Holidays, will surely become a favorite, even for those folks that swear rum cake isn’t one of their favorites. Promise.

Rum Cake Recipe | ©

Even though we still have a few weeks to go before the Christmas parties officially begin, when I saw the rum cake recipe in Ree’s book, I knew I couldn’t wait to try it. Although, let me tell you, it was hard to decide which recipe I wanted to try first.

As with the recipes she shares in her other cookbooks, on her blog, and on television, they all are amazing. You certainly can’t go wrong with any of Ree’s recipes, in my opinion. Or my husband’s opinion. Or my son’s opinion. Hey, we’re a pretty opinionated bunch when it comes to recipes, ya know.

Rum Cake Recipe | ©

And this rum cake?

Well, just like I thought, it makes an easy, yet oh so elegant dessert that will be perfect for sharing with family and friends during your holiday entertaining as well as giving to neighbors as a gift.

Rum Cake Recipe | ©
Rum Cake Recipe | ©

If it makes it out of the house, that is. Talk about deeee-licious!!!

Here’s Ree’s Christmas Rum Pudding Cake Recipe. Believe me when I say, it will be a Christmas creation everyone will request!

Rum Pudding Cake Recipe

4.91 from 119 votes
Rum Cake makes a classic holiday dessert and this easy, yet elegant rum cake recipe will quickly become a festive favorite!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 16



For the Rum Cake

  • 1/2 cup (106.5 g) lightly packed brown sugar
  • 1/2 cup (57 g) chopped pecans
  • 1 (468 g) box yellow cake mix
  • 1 (96 g) 3.4-ounce package vanilla cook-and-serve pudding mix
  • 4 (200 g) eggs
  • 1/2 cup (113.5 g) water
  • 1/2 cup (99 g) canola oil
  • 1/2 cup (87 g) dark rum

For the Cake Glaze

  • 3/4 cup (169.5 g) 1 1/2 sticks butter
  • 1 1/2 cups (297 g) sugar
  • 1/4 cup (56.75 g) water
  • 3/4 cup (130.5 g) dark rum


  • Preheat oven to 325º F and thoroughly grease a Bundt pan. Sprinkle the brown sugar and chopped pecans in the bottom of the pan. This will serve as the topping of the cake when the cake is turned out of the pan.
  • Add cake mix and pudding mix to the bowl of an electric mixer. Crack in the eggs and add water, canola oil, and rum, Mix the batter until it is smooth and totally combined.
  • Pour batter into the prepared Bundt pan and bake the cake for 50 to 60 minutes, or until a skewer or long toothpick comes out clean when inserted into the middle of the cake and removed. You can follow my tips for how to tell when your cake is done.
  • When the cake has about 10 minutes remaining cooking time, make the glaze.
  • Melt the butter and sugar together in a heavy-bottomed saucepan over medium heat. Then add water and bring the mixture to a boil for 4 to 5 minutes, or until thick. Carefully add the rum to the mixture and cook for 1 more minute. (Take care when adding the alcohol to the mixture, especially if cooking over an open flame.)
  • Remove the cake from the oven and let it cool in the pan for 5 minutes.
  • Use a skewer or long toothpick and poke holes all over the surface of the cake.
  • Drizzle half the glaze over the surface of the cake, then let the cake sit for about 10 to 15 minutes to allow the cake to absorb the glaze.
  • Carefully invert the cake onto a serving platter and very slowly drizzle the rest of the glaze over the top of the cake, giving the cake a chance to absorb as much as possible.
  • Let the cake sit for a couple of hours to make sure it's really moist and rummy.
  • Slice and serve.


Recipe from Ree Drummond’s A Year of Holidays Cookbook, 2013


Calories: 438kcal | Carbohydrates: 53g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 323mg | Potassium: 57mg | Fiber: 1g | Sugar: 40g | Vitamin A: 327IU | Vitamin C: 0.04mg | Calcium: 86mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Rum Cake Recipe | ©
The Pioneer Woman A Year of Holidays Cookbook | ©
The Pioneer Woman A Year of Holidays Cookbook | ©
The Pioneer Woman A Year of Holidays Cookbook | ©

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Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.91 from 119 votes (12 ratings without comment)

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Recipe Review


  1. Thomas Napier says:

    This cake looks delicious! I can’t wait to cook it for my family. Can I substitute with Splenda or Stevia for diabetic reasons?
    Would you happen to have a good Gumbo recipe?

    1. Robyn Stone says:

      Thomas, I haven’t made this rum cake with either Splenda or Stevia. Information on the Splenda website says it is a one-to-one substitution for granulated sugar. Maybe someone on here has used one of those and can tell you what they did. I think you might enjoy my Gumbo Recipe.

    2. Anna says:

      5 stars
      I have been making this cake on Christmas Eve for our family party for years now. Everyone loves it and requests it!! Simply the best!

    3. Robyn Stone says:

      Thanks, Anna. I’m so glad everyone loves this cake.